There’s something about raspberries and white chocolate that just feels like the perfect pair—sweet, a little tangy, and perfectly indulgent. My husband loves raspberries, so I made these cookies with him in mind, and now they’ve become a favorite in our home.
I use frozen raspberries most of the time (they’re easy to keep on hand), but fresh works beautifully too if you have them. The white chocolate chips melt into little pockets of sweetness, and the raspberries give just enough tartness to balance it all out.
These cookies are soft, chewy, and have that perfect balance between sweet and savory. Honestly, anyone who tries them ends up asking for the recipe.
One of my favorite things? Freezing the cookie dough. I’ll scoop out the dough onto a baking sheet, freeze them until solid, then store in a bag or container. That way, we can bake just a few at a time—fresh cookies whenever we want them. The dough can be frozen for up to 3 months and bake straight from frozen! You can also store baked cookies in an airtight container at room temp for up to 3 days. Whether you’re making a batch to share or stashing some away for a cozy night in, these are a must-try.
Raspberry White Chocolate Chip Cookies
Ingredients
- 3/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 tsp salt
- 3/4 tsp baking soda
- 2 cups + 2 TBS all-purpose flour
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries (or fresh)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined. Then cream until it becomes a lighter color.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and frozen raspberries. (Avoid overmixing to prevent the berries from bleeding too much.)
- Scoop the dough into balls (about 1.5 tbsp each) and place on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Freezer-friendly: Scoop dough into balls, freeze, and store in a sealed container. Bake from frozen with 1–2 extra minutes added to the baking time.
- Frozen vs. fresh raspberries: Frozen raspberries hold up better during mixing, but fresh will work if that’s what you have.
- You can sub white chocolate with semi-sweet or even dark chocolate.
- These cookies are a guaranteed crowd-pleaser—perfect for gatherings, gifting, or quiet moments at home.
Frequently Asked Questions
Can I double the recipe?
If your cookies are spreading too much, try chilling the dough for 15–30 minutes before baking. If they aren’t spreading at all, your flour might be slightly over-measured—spoon and level it rather than scooping.
Why are my cookies spreading too much (or not enough)?
I haven’t tested it yet, but let me know if you try! I imagine using a 1-to-1 ratio gluten free flour (such as Bob’s Red Mill) would work just fine.
Can I use other berries instead of raspberries?
Yes! Blueberries or chopped strawberries can work, but raspberries offer the best balance of tartness with the sweet white chocolate. Just be aware that juicier berries might make the dough a little wetter.
Can I double the recipe?
Yes! This recipes doubles well.